With its tart and sweet balance, this Vegan Lemon Tart is the perfect, fresh summertime dessert. It tastes decadent and has the most striking brightness that will please any palate or eye!
Author: Natasha Minocha
1.5cupsCashewssoaked overnight, rinsed and drained well
1/4cupFresh Lemon juice
Preheat your oven to 180C.
Combine rolled oats, desiccated coconut, almonds and salt in a food processor. Pulse till they are coarsely powdered. Add the coconut oil and date syrup. Pulse a few times again to get a sticky mixture.
Press it down evenly in a loose bottom tart case. I used a 6" tin.
Bake for 10-12 minutes until the crust is lightly golden. Let cool completely.
Combine the cashew nuts, coconut cream, maple syrup, lemon juice, zest, turmeric powder and coconut oil in a blender. Blend until thick and creamy. Taste and adjust for sweetness. Add more maple syrup if you want it sweeter. More lemon juice if like it tarter.
Pour the filling in the cooled crust and place the tart in the freezer for a few hours. Take out 10-15 minutes before serving for easier slicing. Enjoy!
Notes:If you've forgotten to soak the cashews the night before, you can soak them in hot water for 1-2 hours. Rinse and drain very well before use.
Vegan Lemon Tart - https://www.tashasartisanfoods.com/blog/ -August 6, 2019